How to make Ruby Fondant chocolate Mount Fuji

This program is brought to you by KURAND
TOROCHOCO
https://kurand.jp/pages/valentine?utm_source=chlcc&utm_medium=inpr

Cacao ! ∴∵ゞ(´ω`*) ♪
Fuji fondant chocolates this time!
Make a mountain with blue chocolat dough, cover it with white chocolate ganache, and
When you cut it, the ruby chocolate and raspberry fondant will flow and become magma.
I made Mt. Fuji erupt in a corporate project lol.
Let’s have TOROCHOCO liqueur with hot sweets at home.

0:00 Digest
0:26 Fondant Magma (Ruby Chocolate and Raspberry)
2:59 Blue Chocolate Dough
6:56 White Chocolate Ganache Snow Cover
7:10 Finished
7:18 Cutting the fondant chocolate and pouring the fondant
8:14 Tasting
9:16 Cacao Notes (Introduction to TOROCHOCO)

This is an art video with a specificity. It is not a recipe introduction video, and we ask that you do not commercialize it, sell it, or make a video that is very similar to it.

– Book
Chocolate cacao recipe book now on sale!
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– SNS – SNS
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/

– Special materials –
Ruby chocolate 1.5kg
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Frozen Raspberry Puree
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Citric Acid
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50mm Round Cercle
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Cocoa butter blue for PCB chocolate
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Muffin Mold Silikomart SF052
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Slim Whisk
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[Ingredients] (for about 2 muffins)
Fondant Magma (Ruby Chocolate & Raspberry)
Raspberry puree: 80g
Ruby chocolate: 70g
Citric acid: 0.3g
Ruby chocolate (for coating): appropriate amount
1. Chop the ruby chocolate.
Boil the raspberry puree and mix it with the chocolate.
3. Add citric acid and emulsify.
Place in a container and freeze.
Connect the frozen blocks together, coat with ruby chocolate, and freeze again.

Blue Chocolate Dough (There is a little too much of this for 2)
White chocolate: 110g
Colored cocoa butter (blue 2): 15g
Whole egg: 100g
Granulated sugar: 50g
Unsalted butter: 120g
Flour: 45g
While heating the whole egg, add the granulated sugar and mix.
2. Melt the chocolate and add to the egg mixture.
Melt the butter and mix in.
Sift the flour into the mixture.
Preheat the oven to 180°C and bake for 28 minutes.
After 10 minutes, cover the top with aluminum foil.

White chocolate ganache
White chocolate: 40g
Fresh cream 42%: 20g

Finish
After baking the dough, cool it in the refrigerator.
Remove from the mold, turn upside down and warm in the microwave.
Pour a little of the melted fondant on top.
Drizzle white chocolate ganache around the dough.

Silicone spatula
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Small pentode (placed on the gas stove)
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Meiji fresh cream meiji Tokachi 45
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Delonghi convection oven EOB2071J-5W
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Black rubber gloves Nitrile gloves
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Shinwa radiation thermometer No.73010 with laser point function
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Ruby chocolate 100g
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Couverture white chocolate
Valrhona “Fave Evoire
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Silicon whipper TOMIZ
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Scoop spoon
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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Copper petit pan 10cm
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